Tojiro A-1 Nakiri 165mm F-300

I wanted this Tojiro Nakiri for a while but it was not available. This knife is an upgrade from the basic stainless I have been using for years. Don't get me wrong, that stainless knife was sharp, and was excellent in developing my sharpening skills, as I had to sharpen it almost every time I used it. This Tojiro veggie knife has beautiful steel, it takes an edge pretty easily and then stays sharp a couple of weeks. I have been using it for a while now. I wash/dry and put it away immediately after using even though it is clad and should not rust, and I'm trying to take pretty good care of it... YMMV.

Excellent deal. I have other knives from this brand and wasn't sure I needed this. But I am glad I bought it, it's perfect for so many tasks.

The best value in kitchen cutlery! Super thin and slicey. San-mai construction with VG-10 core. Right out of the box tested at 91 grams on my PT50A BESS sharpness tester. If you like knives, just buy it already!

If I have a lot of onions to slice, or an entire head of celery to take apart and slice, or a ton of potatos to slice up, this knife is always my choice over my chefs knife. Just be careful with it, it is really really sharp.

This cheaper DP nakiri with the 3/4 tang and only 2 rivets is an absolute steal compared to the full tang in my opinion. The blade is a little on the thin side compared to something like a western chef's knife which is perfect for vegetables. The steel takes an edge readily, holds it longer than expected, and the VG10 cladding is extremely stain resistant. Immediately after receiving it this became my go-to for anything veg, but even using it hard every single day for months now it still looks practically brand new. Highly recommend if you're looking for a flat-edge knife to chop and slice veg.

All together, I bought four (4) Tojiro knives. One (1) was quite sharp on receipt. One (1) was only "reasonably" sharp---only as sharp as the 7 or 8 Wusthof (German) knives that I finally gave to my niece after I switched to budget Japanese knives from Tojiro).The Tojiro Nakiri knife is reasonably sharp and amazingly sturdy. (Sur La Table sharpened two (2) duller blades to a "reasonably" sharp edge--but left a weave of scratches on the entire length of both lovely blades. . . . I don't "get' it. Why didn't they stop after they loused-up the 1st blade? )My 2nd transition was to four (4) Shun Classic knives. -- "Not" as sharp as I'd like. And altogether too delicate to suit me. (Also, despite the glowing reviews "my" Shun Nakiri is quite dull.) I haven't decided what to do with them.Now, at last, I have settled on my lifetime knives: "wonderful" knives by Enso and Miyabi---along with the "wonderful" Honesuki knife by Tojiro. (The Honesuki is sturdy, well-balanced, and wonderfully sharp.---I gave one to my nephew, as well. He loves it too.) So glad I've switched from German to Japanese knives.

Love this knife.

The knife arrived very sharp! It does a great job on vegetables cutting effortlessly.

The knife is a nakiri which lends itself to a push cut motion vs rocking typical of western chef knives. It is made of softer stainless around a hard VG10 core which forms the cutting edge. The thing I like most is this knife is razor sharp out of the box and will stay serviceable for some time before needed a sharpening. The blade glides effortlessly through produce. I would not recommend using this on more substantial veg like squash as it is a thin knife with a hard but brittle edge. It is definitely one of my favorite knives and is great for veg prep! Highly recommended.

Sharp on delivery. This is a massed produced knife but quality is excellent. Not from a well known knife maker, but the company has a reputation of producing great knives at excellent value and this one did not disappoint.It would be alot more usefull if it was larger, and takes a bit of skill to use properly, but once you get use to it, it does what it is designed to do extremly well.Not great for meat, but then again it is not intended for it. When using it to slice a flank steak for a beef and broccoli dish, it had me wanting to reach for my chefs knife. However, this was the absolutly perfect knife for prepairing the rest of the dish (except for pealing of course).Worth more than what I paid, and I am happy to include it in my knife roll. It will get many miles on it as it is now my go to for slicing and chopping veggies.I will defenatly be purchasing a larger version of the same knife in the near future.

I love this knife, very light and sharp.

I like the shape.

This is an inexpensive knife which does what it's supposed to. Thin blade very sharp. Can be used on other things besides vegetables but will lose its edge. Overall a great product at good price.